Millefeuille Ruby and pistachio

Recipe

ingredients	preparation
195g softened butter 195g powdered sugar 1/2pod(s) Vanilla	Mix.
84g egg white 1g salt	Dissolve salt in egg whites. Add.
125g pistachio powder 25g almond powder 376g weak flour	Sieve and add.
Roll out the dough to a 2 mm thickness, cut 3 rectangles for each dessert and set the layers between two forosil sheet. Bake at 165°C . Let the crust cool down, then compose the millefoglie alternating the crust and the Ruby filling.